Flapjacks

All of the measurements are approximate- just add more or less of anything you think it needs as you go.

Really tasty fruity flapjack full of energy, perfect for taking walking, on picnics or long drives. Served here with a (vegan) blueberry alpro yogurt.

200g vegan Butter

200g Brown sugar

250g Oats

50g Flour

2 tbsp Golden syrup

1 tbsp Fruit jam

25g Raisins

25g Chopped nuts

25g Glazed cherries

25g Chopped dates

 

1. Melt the butter sugar syrup and jam together in a pot.
2. Add the oats and flour. Mix well.
3. Add the fruit and nuts continue to mix.
4. Add extra oats if the mix is still sticky.
5. Flatten into a baking tin/ cake tin.
6. Cook for 20 minutes until golden brown.
7. Score cut lines while still hot from the oven. Allow to cool.

Stuffed Mushrooms

This is a gorgeous bread free breakfast, brunch or lunch. Really fresh and lovely.

The recipe originally came from Vegan, Over 90 Mouthwatering Recipes. The original recipe asks you to oven cook the mushrooms with the cooked mix inside but we found the mushrooms let out too much water this way.

Large flat mushrooms

2 spring onions

1/2 red pepper

1/2 courgette

4 olives

2 tbsp oats

1 tbsp basil

1 tbsp soy sauce

1 tbsp lime juice

salad to serve

1. Remove the stalks from the mushrooms. Heat a small amount of oil in a frying pan and place the mushrooms top down to fry.

2. In a small saucepan heat some oil and fry the chopped mushroom stalks, spring onions, pepper, courgette, olives and oats until the oats are golden. Stir in the basil, soy sauce and lime juice.

3. Turn the mushrooms and fry the bottoms.

4. Pile the oat mixture into the mushrooms and grill for a few seconds.

5. Serve on a bed of salad leaves.